I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

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Seven-Species Harvest Chicken

Recipe has been added!

Recipe

Use all the seven species of Israel in this fabulous chicken dish. The combination of fruits and nuts and cinnamon and spices will delight all your senses.

Times

Prep Time : 15 min

Cook Time : 1 hour

Ready Time : 1 hour, 15 min

Servings

8-10 Servings

Ingredients

2 onions, chopped

2 Tbsp. olive oil

1 tsp. cinnamon

1 tsp. ground ginger

2 chickens, cut into eighths

1/2 cup (65 g) flour

1 cup dried whole figs

1 cup (240 g) dried whole dates

1 cup (240 mL) white wine

1 cup (240 mL) pomegranate juice

1 cup (200 g) barley

2 cups (475 mL) chicken stock

1 cup (230 g) almonds or pecans (optional)

Salt and pepper, to taste

Directions

Sauté onions in olive oil in a large pot. Add cinnamon and ginger. Toss chicken in a bowl with flour, then add chicken to pot and brown on all sides. (This may need to be done in shifts, according to the size of your pot.) Return all chicken pieces to the pot and add remaining ingredients. Cook 45–60 minutes or until chicken has cooked through. Serve with couscous.